Learn to make the most of delicious lamb with this easy recipe and video tutorial for grilled lamb leg steaks with minted cumin and aubergine relish, buttery potato mash, spinach & beans...
Since the first delivery of lamb back in 1882, New Zealand Lamb has maintained its position as a firm family favourite and throughout the generations has earned a reputation for consistency and quality. And 99 per cent of New Zealand lamb is transported to the UK by ship, which is widely considered to be the most environmentally-sound method of transport.
Lamb is also one of the healthier red meats that you can eat. It’s high in B vitamins, zinc and iron and full of protein, while remaining relatively low in cholesterol and calories, so can be enjoyed as part of a balanced diet. And when it comes to cooking, lamb is extremely versatile, working beautifully with a variety of ingredients to create some mouth-watering dishes. Though how often do you actually try something new with this popular meat?
Watch the video below to see top chef – and Kiwi – Peter Gordon create grilled lamb leg steaks with minted cumin and aubergine relish, buttery potato mash, spinach & beans, and add it to your favourite dishes list today.
World-renowned chef and restaurant owner Peter says: 'Being a New Zealander, lamb has always been one of my firm favourites to eat. As our lamb is reared on open pastures, it makes it the most tender, nutritious and succulent meat. With its versatile flavours, lamb can be married with a variety of ingredients to create delicious dishes for any occasion.'
Check out Peter and get hints and tips on different cuts of lamb, how to carve and wine matching at www.loveourlamb.co.uk.
Grilled lamb leg steaks with minted cumin and aubergine relish, buttery potato mash, spinach & beans
4 boneless lamb leg steak (allow 150-200g per person)
1 aubergine (eggplant)
olive oil
½ tsp cumin seed
1 red onion, peeled and very thinly sliced
1 ½ Tbsp fresh lime or lemon juice
5 mint stalk (leaves only)
28 ¼ oz potato suitable for mashing, peeled and quartered
5 ¼ oz butter
1 tsp fresh rosemary, sage or thyme leaf
1 ¾ fl. oz. double cream
2 Tbsp whole-grain mustard
7 ⅛ oz green bean, remove tops
17 ⅝ oz spinach, stalks removed, washed and coarsely shredded (or use baby spinach)
Oven at 180°C.
Brush the lamb with olive oil and lightly season, then leave on a covered plate to come to room temperature for an hour or so
Cut the stalk from the aubergine and cut into 1cm dice. Toss with 3 tablespoons olive oil and the cumin seeds and bake near the top of the oven in a paper lined roasting dish until golden and cooked through, stirring every 10 minutes
Meanwhile, mix the red onion with the lime juice and zest and leave to macerate for at least 30 minutes
Once the eggplant is cooked, tip into a bowl with the onion and lime juice, some salt and pepper. After half an hour, shred the mint leaves and mix these in too and taste for seasoning
While this is happening, boil the potatoes in lightly salted water until cooked, then drain
Heat the butter in a small pan over medium heat with the fresh herbs and cook until just beginning to go golden. Add the cream and mustard, take off the heat, and mash into the potatoes -- taste for seasoning and keep warm and covered
Heat a griddle pan or heavy based frying pan over medium heat and cook the lamb for 5 minutes on the first side, then around 4-6 minutes on the other depending how cooked you'd like it to be. Once cooked, take from the pan and rest on a warm dish in a warm place
Bring a pot of slightly salted water to the boil and add the beans. Cook for 3-4 minutes, depending on size, then stir in the spinach and cook for just less than a minute. Drain into a colander and gently press out excess water. Tip into a bowl and lightly season.
To serve -- Place the lamb steaks on 4 warmed plates. Use a dessert-spoon to make a large egg shaped mound of mash and sit it beside the lamb, tuck in some of the spinach and beans then spoon on the eggplant relish.
